1 tablespoon soy butter (I used Earth Balance)
3 leeks, thinly sliced
1 large carrot, thinly sliced
1 1/4 lbs sweet potatoes, peeled and cubed
2 large tart apples, peeled and cubed
5 cups water
1 cup apple juice
1 cup light soy cream (I used original flavor Silk soy creamer)
-Melt the butter in a large saucepan. Add the leeks and cover and cook for 6-8 minutes, or until soft.
-Add carrot, sweet potatoes, apples and water in pot. Season with salt, pepper, and nutmeg. Bring to boil, then reduce to simmer, stirring occasionally for about 20 minutes, until the vegetables are very tender.
-Let soup cool, then drain off liquids. Put vegetables and leeks in food processor or blender. Blend and gradually add approximately half the water left from boiling.
-Return soup to pot and add the apple juice. return it to a simmer for about 10 minutes and it is heated thoroughly.
-Stir in cream and simmer for about another 5 minutes, stirring frequently. season to taste if you wish then the soup is ready to serve.
Source of recipe: This is a recipe I got from the Vegetarian Bible that I modified to be vegan. I like it because it's simple and easy and I don't think there's anything better than a thick vegetable soup in cold weather.